Stuffed Peppers In Bacon

Ingredients

6 pimentons (or red bell peppers) total weight 500 g

250 g ricotta cheese (or mozzarella)

60 g some hard cheese

2 tablespoons chopped parsley

12 slices of bacon (pancetta)

sea salt

Preparation

Cut pimentons or red bell peppers into halves and clean from the seeds (keep the stems). Mix ricotta cheese, grated hard cheese and chopped parsley. Salt per taste and gently stir to get compact mixture. Stuff prepared peppers with prepared filling and wrap in bacon slices so they overlap at the ends. Arrange in the baking dish covered with baking paper and bake in preheated oven on 200 degrees for 20 minutes until cheese soften and bacon get nice golden color. Leave to cool a bit and serve.